Where oil is disliked in salads, the following dress-
ing will be found excellent. Rub the yolks of two
hard-boiled eggs very fine with a spoon, incorporate
■LETTUCE SALAD.
95
with them a dessertspoonful of mixed mustard, then
stir in a tablespoonful of melted butter, half a teacup-
ful of thick cream, a salt-spoonful of salt, and cay-
enne-pepper enough to take up on the point of a very
small penknife blade, and a few drops of anchovy or
Worcestershire sauce ; add very carefully sufficient
vinegar to reduce the mixture✪ Cream Dressing to a smooth, creamy
consistency. — Cooking Manual : Miss Corson.
Dodd, Mead , & Co., Pubs. ( By per)
Lettuce Salad.
“Take two large lettuces, pull off the outer leaves,
and throw them away ; take off the others one by
one, and cut in two, and wash thoroughly. Cut
them up, and put in a bowl ; sprinkle over a teaspoon-
ful of salt, half a one of pepper, add three of oil and
two of vinegar, and with a spoon and fork turn the
salad lightly in the bowl till well mixed ; the less it
is handled, the better. Garnish with hard-boiled eggs
sliced. The flower of the nasturtium, intermixed
with taste and care, improves the appearance of the
salad.”
Mustard and Cress.
“ These, if eaten alone, make an excellent salad.
Wash quickly, and dress as lettuce.”
Radishes.
Radishes should always be freshly gathered. Let
them be in cold water one hour before serving, then
cut off all their leaves and almost all their stalk.
Serve them in glasses half filled with water, or on a
plate. — Arthur's Home Magazine. {By per)
96
CUCUMBERS.
Cucumbers.
“ Let them be as fresh as possible, or they will
be unwholesome. Pare, cut off the stem end to the
seeds, and slice in cold water some time before they
are wanted. Season well with salt, pepper, and vine-
gar. Onions are frequently sliced with them, and are
an improvement.”
Melons.
All varieties of the cantelope family, musk and
nutmeg melons, are welcome to the summer break-
fast-table. Cut each in half lengthwise ; scoop out
the seeds, put a lump of ice in the hollows thus
made, and send to table. They are eaten by South-
erners with pepper and salt ; at the North, with
sugar. Give your guests their choice of condi-
ments. — Marion Harland. The Post , Washington,
D.C.
To cook Asparagus.
Asparagus must be carefully washed and cleaned,
and all the tough parts cut off. Put into salted boil-
ing water, and boil until tender. Arrange upon thin
slices of buttered toast, put some melted butter over
them, and a little of the liquor in which they were
stewed. Set in the oven for a few minutes.
I stick to asparagus, which still seems to inspire gentle thoughts.
Grace before Meat : Charles Lamb.
Green Peas stewed with Ham and Lettuce.
Put a quart of young peas into a bowl of cold
water, with a piece of butter the size of an egg.
Work the butter and the peas well together without
GREEN PEAS. •.
97
Page 37 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Where oil is disliked in salads, the following dressing will be found excellent. Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate
■LETTUCE SALAD.
with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a salt-spoonful of salt, and cayenne-pepper enough to take up on the point of a very small penknife blade, and a few drops of anchovy or Worcestershire sauce ; add very carefully sufficient vinegar to reduce the mixture to a smooth, creamy consistency. — Cooking Manual : Miss Corson.
Dodd, Mead , & Co., Pubs. ( By per)
Lettuce Salad.
“Take two large lettuces, pull off the outer leaves, and throw them away ; take off the others one by one, and cut in two, and wash thoroughly. Cut them up, and put in a bowl ; sprinkle over a teaspoonful of salt, half a one of pepper, add three of oil and two of vinegar, and with a spoon and fork turn the salad lightly in the bowl till well mixed ; the less it is handled, the better. Garnish with hard-boiled eggs sliced. The flower of the nasturtium, intermixed with taste and care, improves the appearance of the salad.”
Mustard and Cress.
“ These, if eaten alone, make an excellent salad. Wash quickly, and dress as lettuce.”
Radishes.
Radishes should always be freshly gathered. Let them be in cold water one hour before serving, then cut off all their leaves and almost all their stalk. Serve them in glasses half filled with water, or on a plate. — Arthur's Home Magazine. {By per.}
CUCUMBERS.
Cucumbers.
“ Let them be as fresh as possible, or they will be unwholesome. Pare, cut off the stem end to the seeds, and slice in cold water some time before they are wanted. Season well with salt, pepper, and vinegar. Onions are frequently sliced with them, and are an improvement.”
Melons.
All varieties of the cantelope family, musk and nutmeg melons, are welcome to the summer breakfast-table. Cut each in half lengthwise ; scoop out the seeds, put a lump of ice in the hollows thus made, and send to table. They are eaten by Southerners with pepper and salt ; at the North, with sugar. Give your guests their choice of condiments. — Marion Harland. The Post, Washington, D.C. {By per.}
To cook Asparagus.
Asparagus must be carefully washed and cleaned, and all the tough parts cut off. Put into salted boiling water, and boil until tender. Arrange upon thin slices of buttered toast, put some melted butter over them, and a little of the liquor in which they were stewed. Set in the oven for a few minutes.
I stick to asparagus, which still seems to inspire gentle thoughts. Grace before Meat : Charles Lamb.
Green Peas stewed with Ham and Lettuce.
Put a quart of young peas into a bowl of cold water, with a piece of butter the size of an egg. Work the butter and the peas well together without
GREEN PEAS. •.
Records on this page
Lettuce SaladCream Dressing